This product has been inspected by Earth Kosher,
a kosher certifying agency in the United States.

How Our Certified Organic Centrifuged Coconut Oil Is Made
Our Centrifuged Coconut Oil is made from fresh coconuts that are shelled,
chopped and then gently expeller pressed. The temperatures of the coconut flesh and the
resulting coconut milk emulsion are carefully monitored to insure they do not
exceed 40°C or 104°F. Once the coconut is shelled, it takes
less than 45 minutes to produce the milk. The resulting coconut milk emulsion is
then chilled slightly to 10° C (50° F) so that the oil will "pull out of solution"
and separate. Next, the cooled milk, by use of a large centrifuge, is separated into a
pure oil and a "skim" coconut milk. The milk is discarded and the oil is placed in drums
for shipment to the US. The centrifuge works like a cream separator used for separating
cream from cow's milk. It requires quite a few passes through this chilled centrifuge to
obtain pure oil, but the result is absolutely fabulous.

Taste Testing

In performing blindfolded taste tests with a selected panel, we have now sampled over 50
different virgin coconut oils here at Wilderness Family Naturals. We initially sold
a Traditional Philippine virgin coconut oil made by fermentation, then we sold a
South Pacific virgin coconut oil (DME, direct microexpeller). We have also sold
centrifuged coconuts from other sources. Through the years, we have discontinued carrying
these oils after finding new virgin coconut oils of higher quality. We always like
to know which oils come out the winner in blindfolded taste-tests. In addition, we look at
laboratory analysis data and certificates of analysis on every oil submitted to us. It is
our desire to only carry the highest quality virgin coconut oils, with the longest
shelf life and purest taste.

Our current centrifuged, virgin coconut oil is creamy and smooth when it is in a
semi-solid state. It is completely clear like spring water when it is in a liquid state.
It is pure white when it is in a solid state. It has a very mild, light coconut taste.
This oil consistently rates number one every time it is taste-tested. However, our
Cold-Pressed Virgin Coconut Oil now rivals it. The main difference between the
two oils is taste/flavor with the Cold-Pressed Virgin Coconut oil having more of
a sweet coconut flavor. Those who eat coconut oil raw or in raw treats may prefer the
Cold Pressed Virgin Coconut oil. Those who use coconut oil in a variety of
applications for cooking may want a milder coconut flavor and prefer the Centrifuged
oil. They are both wonderfully delicious oils.

What an absolute pleasant surprise it was to find Coconut Oil (Cold Pressed, Centrifuge Extracted) at my local health food store! I use it instead of olive oil to do all of my stir frying. It provides a unique, tropical flavor that surpasses any restaurant!
I additionally use it in lieu of butter or oils while making breads in my bread-maker. I even cook eggs in it then add salsa as a topping. My family and guests love it!
Sometimes I'll add it to a smoothie for a nice tropical change. It sounds crazy, I know, but it makes the smoothie smoother and it ends up tasting like a Pina Colada!
Never did I realize the potential of this product! Thank you for providing an alternative to trans fat and other options out there. I feel better inside and out for having your Coconut Oil in my pantry!

It Doesn't Get Any Better!, 1.31.2010
Reviewer: Cynthia
(Newville, PA)

I tried all the other brands on the market and this is by far the best! It's smooth and creamy with no aftertaste. It literally melts in your mouth and doesn't have an overpowering coconut taste to it. Other brands have an oily aftertaste. I use it in place of butter and in all my cooking.